Yellow Squash Casserole

TamTastic

Yellow Squash Casserole

Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four. Here's our lightened rendition of a traditional favorite.


Ingredients
8 cups sliced yellow squash (about 2 pounds)
1 tablespoon water
6 ounces hot turkey Italian sausage (about 2 links)
1/2 cup chopped onion
2 garlic cloves, minced
2 (1-ounce) slices day-old white bread
1/2 cup fat-free sour cream
1/3 cup (1 1/2 ounces) diced provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Cooking spray


Preparation
Preheat oven to 350°.
Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.

Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.

Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.

Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.

Yield
12 servings (serving size: 2/3 cup)

Nutritional Information
CALORIES 85(31% from fat); FAT 2.9g (sat 1.2g,mono 0.5g,poly 0.6g); IRON 0.7mg; CHOLESTEROL 12mg; CALCIUM 91mg; CARBOHYDRATE 10.3g; SODIUM 279mg; PROTEIN 4.8g; FIBER 1.8g

TamTastic

Yellow Squash Casserole

Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four. Here's our lightened rendition of a traditional favorite.


Ingredients
8 cups sliced yellow squash (about 2 pounds)
1 tablespoon water
6 ounces hot turkey Italian sausage (about 2 links)
1/2 cup chopped onion
2 garlic cloves, minced
2 (1-ounce) slices day-old white bread
1/2 cup fat-free sour cream
1/3 cup (1 1/2 ounces) diced provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Cooking spray


Preparation
Preheat oven to 350°.
Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.

Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.

Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.

Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.

Yield
12 servings (serving size: 2/3 cup)

Nutritional Information
CALORIES 85(31% from fat); FAT 2.9g (sat 1.2g,mono 0.5g,poly 0.6g); IRON 0.7mg; CHOLESTEROL 12mg; CALCIUM 91mg; CARBOHYDRATE 10.3g; SODIUM 279mg; PROTEIN 4.8g; FIBER 1.8g

PrincessLaundry

I'm staying focused...trying to be good...OMG! I am hungry!!! HUNGRIER!!!!

TamTastic

LOL! Sorry!!!!!

our5cooks

Oh my goodness that sounds so yummy and easy to make!